Ingredients
I
Ingredients
F
For the Eggs
h
4 hot dogs, sliced into 1/2 cm rounds
l
4 large eggs
K
Kosher salt
F
Freshly ground black pepper
N
Neutral oil or butter, for frying
F
For the Per Sandwich
c
1 crusty sandwich roll or baguette, split lengthwise
K
Ketchup
H
Hot sauce
T
Tomato, thinly sliced
D
Dill pickle, thinly sliced
C
Chives, thinly sliced
F
Fresh tarragon or parsley leaves
Directions
1
Heat a bit of oil or butter in a nonstick or well-seasoned pan over medium heat. Add the sliced hot dogs in a single layer and cook until golden and crispy on both sides.
N
Neutral oil or butter, for frying
h
4 hot dogs, sliced into 1/2 cm rounds
2
Crack the eggs directly into the pan over the hot dogs. Season immediately with salt and pepper. Use a spatula or fork to gently break the yolks and swirl them into the whites, just enough to create a marbled effect. Do not fully scramble.
l
4 large eggs
K
Kosher salt
F
Freshly ground black pepper
3
As the eggs begin to set, gently stir and nudge them around, moving the uncooked portions into open spots in the pan. Continue until about 90% cooked through, then turn off the heat and let the residual heat finish cooking the eggs.
4
To assemble the sandwich, layer the hot dog eggs into the bread. Drizzle generously with ketchup and hot sauce. Add tomato slices, pickles, onions, and a handful of herbs.
c
1 crusty sandwich roll or baguette, split lengthwise
K
Ketchup
H
Hot sauce
T
Tomato, thinly sliced
D
Dill pickle, thinly sliced
C
Chives, thinly sliced
F
Fresh tarragon or parsley leaves
5
Close the sandwich, give it a gentle press, and enjoy warm.
